Crispy Chicken Caesar Salad Chips (Printable)
Bite-sized appetizer featuring crispy chicken, Caesar salad, and homemade potato chips for a delicious twist on classic flavors.
# What You’ll Need:
→ Chicken
01 - 2 boneless skinless chicken breasts
02 - 1/2 cup all-purpose flour
03 - 1 large egg beaten
04 - 3/4 cup panko breadcrumbs
05 - 1/2 cup grated parmesan cheese
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 2 tablespoons olive oil
→ Potato Chips
10 - 2 large russet potatoes
11 - 2 tablespoons olive oil
12 - 1/2 teaspoon sea salt
→ Caesar Salad Toppings
13 - 1 heart romaine lettuce finely shredded
14 - 1/3 cup Caesar dressing
15 - 1/4 cup shaved parmesan cheese
16 - Freshly ground black pepper to taste
17 - Lemon wedges for serving
# How-to Steps:
01 - Preheat oven to 400°F. Line two baking sheets with parchment paper for potato chip preparation.
02 - Slice potatoes thinly using a mandoline or sharp knife to 1/8 inch thickness. Toss slices with olive oil and sea salt until evenly coated.
03 - Arrange potato slices in a single layer on prepared baking sheets. Bake for 15-20 minutes, flipping halfway through, until golden and crisp. Remove from oven and let cool completely.
04 - While chips bake, cut chicken breasts into bite-sized strips or pieces approximately 1 inch wide.
05 - Prepare three shallow bowls: one with flour, one with beaten egg, and one with panko breadcrumbs mixed with grated parmesan, garlic powder, salt, and black pepper.
06 - Dredge each chicken piece in flour, shaking off excess. Dip into egg mixture, then press into panko-parmesan mixture to coat evenly on all sides.
07 - Heat olive oil in a large skillet over medium-high heat. Cook chicken pieces for 3-4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain excess oil.
08 - In a mixing bowl, combine shredded romaine lettuce with Caesar dressing. Toss until leaves are evenly coated.
09 - Top each cooled potato chip with dressed lettuce, a piece of crispy chicken, shaved parmesan, and freshly ground black pepper. Arrange on serving platter with lemon wedges.
10 - Serve immediately while chicken and chips remain crisp. Provide additional lemon wedges for guests to squeeze over bites as desired.
# Expert Advice:
01 -
- The crunch of homemade chips meeting tender chicken creates this ridiculous texture party that nobody sees coming
- People literally light up when they realize they can eat Caesar salad without a fork
02 -
- Potato slices that are too thick will turn out chewy instead of crisp, so really commit to thin
- The chicken needs to cool slightly before assembling or the heat will wilt the lettuce immediately
03 -
- Pat the potato slices dry with paper towels before tossing with oil for extra crispiness
- Let the breaded chicken rest on a wire rack for 10 minutes before cooking to help the coating adhere